Simmer broth, chicken, onion, potatoes, celery and corn (as Rachael Ray says, chop and drop, meaning chop as you go; you don't have to get everything chopped before you start). If you start with raw chicken breasts, take them out after about 15-20 minutes of simmering and chop or shred into bite-sized pieces. Simmer everything for 30-45 minutes. Season to taste with S&P.

Stir in cheese until melty. Stir in milk and reheat gently (10-15 minutes?) This soup is really rich and heavy so make sure it's a freezing cold night, and serve with good crusty bread for dipping.